By: Sheilah Kaufman
Even though corn is native to the Americas, its popularity in the Mediterranean region is so widespread that you would think it originated there. This Italian-inspired version is an updated interpretation of traditional recipes from the northern Italian regions of Veneto, Lombardia, and Fruili. Introduced by the Ottomans, corn flour was called grano turco, or “Turkish grains” in Italian, and became extremely popular with the Jewish community in Venice. Soon thereafter, it became a poor man’s staple throughout Italy.
While many Americans find the words healthful bread to be an oxymoron, this isn't the case in the Mediterranean region. There, fresh breads made with high-quality grains are enjoyed daily and are a backbone to the diet. Simple, quick breads like this one can be whipped up in minutes and provide a heartier alternative to store-bought varieties.
This recipe is from my dear friend and award-winning author, chef, television personality, and Mediterranean Diet Advocate, Amy Riolo, from her latest book The Ultimate Mediterranean Diet Cookbook: Harness the Power of the World's Healthiest Diet to Live Better, Longer by Amy Riolo.
- 2 tsp. extra-virgin olive oil, divided
- 2.5 cups (305 g) stone ground 100% whole-grain, medium-grind cornmeal
- 1/2 (9 g) tbsp. unrefined sea salt or salt
- 2 tsp. baking powder
- 1 tsp. sugar
- 2 cups (475 ml) boiling water
- ¼ cup (14 g) chopped sun-dried tomatoes
- 4 oz. (115 g) fresh mozzarella cheese, shredded by hand into large pieces
Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan with 1 teaspoon olive oil. Combine the cornmeal, salt, remaining 1 teaspoon olive oil, baking powder, and sugar in a large bowl. Add the boiling water and stir to mix until all of the water is incorporated in the mixture.Stir in the sun-dried tomatoes and mozzarella. Pour the cornmeal mixture into the prepared pan. Wet your hands and press down to smooth the top.
Bake for 10 minutes and then cover the pan with aluminum foil and bake for 20 to 30 minutes, or until golden and firm on top. Allow to cool slightly and serve warm, or allow to cool and wrap in plastic wrap.
Yield: 12 servings
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SHEILAH KAUFMAN - Recipes
A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!
y Susan "Honey" Good
I don't want to alarm you, dear readers, but as of today there are just 49 days until Christmas and 50 days until Hanukkah, which begins Saturday, December 24 this year. Planning is the key to enjoying all of the festivities that the holidays have to offer without feeling frenzied. Here's what to do now...
Stock up on essentials: Around the holidays people will oftentimes drop by unexpectedly, or one is invited to a holiday gathering at the last moment. Stock up on necessities so you don't have to scramble to enjoy the season!
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Looking for a fun and fresh salad for this Fourth of July weekend? This salad is sure to be a hit! Looks beautiful on the plate & tastes amazing as well - sure to please any group gathering or family get-together! Great for the summer and also a great refresher for your body, with all healthy, fresh ingredients! Check out this innovative recipe from Two Peas and Their Pod!
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By Sheilah Kaufman
March 23rd is National Chips and Dip Day. This delicious paste is used as a dip with toasted bread, as a canapé spread, as an appetizer (meze), or as an accompaniment to raw or cooked vegetables.
By: Sheilah Kaufman
I was in middle-aged when I became I lover of the "stinking rose." Raw garlic is one of the most healthful foods and a great anti-oxidant. This is a healthy dip or spread for fish, boiled/steamed and fresh vegetables, and chips or bread.
By: Sheilah Kaufman
These can be used for an appetizer or main course – just make sure you have enough! You can
substitute papaya for mango or use both of them. You can also add chunks of cooked chicken if desired.
By: Linda Edson
This easy, tasty dip has only four ingredients (one being pesto, which technically is a product, not an ingredient, but that does not affect the simplicity) and was literally born in a “clean out the fridge” moment.
By: Nancy Schechtman
Sometimes a twist on a classic is just what you need. This Apple-Jicama Slaw is a fresh fall twist on your classic Coleslaw.
By: Nancy Shechtman
It seems that summer has decided to stay around just a little longer. This means we need a few more fresh summer recipes to get us through!